Three Fish, One Pot
Salmon, cod, and shrimp together in a tomato and fennel broth, forty minutes from cutting board to table. The seafood goes in at the very end, so every piece stays tender instead of turning to flakes and rubber.
Seafood stews fall apart when the fish boils. Keep the broth at a gentle simmer once the fish goes in, and pull the pot off the heat as soon as the shrimp turn pink.
Build the Broth First
Fennel, garlic, and tomatoes create the base. Let them simmer 15 minutes before adding any seafood so the flavors meld.
Add Fish by Cooking Time
Cod and salmon cubes take about 5 minutes; shrimp need only 2. Add them in that order so nothing overcooks.
Ingredients
- 8 oz salmon fillet, cut into 1 inch cubes
- 8 oz cod fillet, cut into 1 inch cubes
- 8 oz shrimp, peeled and deveined
- 1 can diced tomatoes, 14.5 oz
- 1 fennel bulb, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups fish or vegetable broth
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp chopped fresh dill
Steps
Sweat the aromatics
Heat oil in a pot over medium. Add onion and fennel and cook 5 minutes until softened. Stir in garlic and paprika.
Simmer the broth
Add tomatoes and broth. Bring to a boil, then reduce and simmer 15 minutes.
Add the fish
Gently add salmon and cod. Simmer 4 minutes, then add shrimp and simmer 2 minutes more until opaque.
Finish and serve
Stir in fresh dill and ladle into bowls. Serve with crusty bread if desired.
Make It a Weeknight Meal
- Use frozen seafood straight from the freezer; just add 2 minutes to the fish cooking time.
- A pinch of saffron takes the broth from good to special.
- Leftovers keep one day in the fridge; seafood does not freeze well in soups.
When I made this
My first version cooked all three fish from the start, which turned the cod to flakes and the shrimp to rubber. I was treating the stew like any other braise. Now everything builds in the pot for twenty minutes and the seafood goes in at the end. The other thing that mattered was the order of the seafood itself. Shrimp go in first because they cook fastest, then salmon, and the cod last because it needs the most time of the three.
Nutrition per serving
| Calories | 310 kcal |
| Protein | 34 g |
| Carbohydrates | 12 g |
| Fat | 14 g |
| Sodium | 620 mg |
